Cookie Recipes

[JoAnna]

I would love to have a spot where we could post our Appetizer and Cookie Recipes from our Cookie Swaps each year. I have e-mailed one lady and we have exchanged recipes--lots of new ideas!! If anyone else would love to exchange recipes, please send me an e-mail. I love reading all the Cookie Swap Ideas and looking at all the photos for following years!!

[Robin]

Hi JoAnna,
I made this topic "stick" to the top of the page so everyone can easily find it ... Would you do the honors and start us off by posting your Appetizer and Cookie Recipes from 2005?
Thanks,
Robin

[vertzjm]

Robin--
I would love to attach my recipes, but am not quite sure how to attach them. I will just cut and paste and if someone could let me know an easier way...I'm all ears!!

2005 COOKIE SWAP COOKIE RECIPES



Peanut Butter Brownie Cookies –Teresa & Savanah
1 pkg. (19.5 oz) Fudge Brownie Mix
¼ cup Butter Flavor Crisco – Melted
4 oz. cream cheese
1 egg
1 cup powdered sugar
1 cup peanut butter
½ can chocolate fudge frosting

Heat oven to 350 degrees.

Mix brownie mix, Crisco, cream cheese and egg until blended. Drop 24 round Tablespoon fulls 2 inches apart on cookie sheet.

Mix powdered sugar and peanut butter together. Roll into 24 balls. Put one ball on each cookie.

Bake for 10 – 14 minutes. Let cool for 30 minutes.

Spread thin layer of frosting over peanut butter part of each cookie.
***These do not work well using a baking stone! Use a cookie sheet!

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Vanishing Oatmeal Raisin Cookies – Penny
1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
½ cup sugar
2 eggs
1 tsp. vanilla
1 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
3 cups Oats (quick or regular)
1 cup raisins

1) Heat oven to 350 degrees.
2) Beat together margarine and sugars until creamy.
3) Add eggs & vanilla; beat well.
4) Add combined flour, baking soda, cinnamon & salt, mix well.
5) Stir in oats and raisins; mix well
6) Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7) Bake 10 – 12 minutes or until golden brown.
8) Cool 1 minute on cookie sheet; remove to wire rack.

Makes approximately 4 dozen cookies.
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Chocolate-Filled Cashew Cookies – Veda
1 roll (18 oz.) refrigerated sugar cookie dough
1 cup salted cashews, chopped
1 bag (13 oz.) chocolate candy drops (Hershey kisses), unwrapped
48 salted whole cashews

Heat oven to 350 degrees.

In large bowl, break up cookie. Stir in chopped cashews.

Shape dough into 48 (1 inch) balls. Wrap each ball of dough around one chocolate candy; place 2 inches apart on ungreased cookie sheets.

Bake 9 – 11 minutes or until cookies are set and edges are light golden brown. Cool one minute. Remove from cookie sheet and cool additional 15 minutes.

In a small microwavable bowl, microwave remaining chocolate candy. Stir until smooth. Swirl half a teaspoon melted chocolate on top of each cooked cookie. Press one whole cashew into chocolate on each cookie. Let stand until set.

Store tightly covered.

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Chocolate Duos – Chris
1 ½ cups (3 sticks) butter/margarine, softened
½ cup packed brown sugar
3 ¾ cups flour
4 squares semi-sweet baking chocolate, melted, cooled
1 pkg. white chocolate chips
¾ cup sugar
3 eggs
2 teaspoons baking soda
1 pkg. chocolate chips

Preheat oven to 350 degrees.

Beat butter and sugars in large bowl until light and fluffy. Add eggs, 1 at a time, mixing till blended. Combine flour & baking soda. Gradually add to butter mixture, beating after each addition. Divide dough in half & place in separate bowls. Add melted semi-sweet chocolate & white chocolate chips to bowl 1; mix well. Stir in chocolate chips to bowl 2 & mix well.

Drop teaspoon of each dough side by side onto ungreased baking sheet. Lightly shape into flat ball. Place 2 inches apart on baking sheet. Bake 8 – 10 minutes till lightly browned. Cool on baking sheet for 1 minute and remove to wire rack to cool completely.

Makes 5 dozen cookies.
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Fudgy Mint Cookies – Leslie
1 package devil’s food cake mix
½ cup butter, softened
1 Tablespoon water
2 eggs
Powdered sugar
2 packages (5 oz.) chocolate-covered thin mints

Heat oven to 375 degrees.

In a large mixing bowl, combine the cake mix, butter and water. Add eggs; mix well. Shape into 1 inch balls: roll in powdered sugar. Place 2 inches apart on ungreased baking sheets.

Bake for 8 – 10 minutes or until set. Immediately press mint into the center of each cookie. Cool for 2 minutes before removing to wire racks to cool completely.

Yields: 2 ½ dozen
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Reese Surprise – Stephanie
1 tube peanut butter cookie dough
1 family size pack miniature Reese Cups

Heat oven to 350 degrees.

Roll cookie dough into medium size balls. Place balls in mini muffin pan and cook until golden brown. Place Reese Cups in middle of cookies as soon as removing from oven. Let cool 20 minutes then remove from pan. Let cool an additional 30 – 45 minutes before serving.

Makes 3 – 4 dozen.

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Buckeyes – JoAnna
1 ½ cups creamy peanut butter
½ cup butter at room temperature
1 teaspoon vanilla
1 lb. powdered sugar

6 oz. chocolate chips
2 Tbsp. oil

Take off your rings, scrub your hands and go to it! Mix the dough until all blended. Roll into balls, place on waxed paper lined cookie sheet and chill. Melt together chocolate chips and oil. Dip ½ of the ball in the chocolate and chill.

[jennifers399]

Well, I don't have any recipes to share, but--okay, before you gag, let me finish!!!! I want a fruitcake recipe! I was watching a show the other night on the Food Network (I think) and there was a great recipe for fruitcake, a rum-infested, yummy cake.

I have always stayed clear of fruitcake, even though we had about 20 in our coffin freezer at any given time, but the one of TV looked so good! Maybe it's because I'm pregnant and craving things from my childhood!!!!!

Does anyone remember that show? I don't know when it was on, the time, nothing!!!!!

If you have a good recipe that does not include candied yuck, let me know!

Thanks a bunch!!! ;D

[truffle]

I'm sure that is the fruitcake from Alton Brown's show "Good Eats"! I saw it last year too, was remembering it just a week ago (I'm starting to think about holiday baking) and just looked it up. Here it is (you can also find it by going to foodtv.com and looking up fruitcake in the recipes):

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing
Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325 degrees.
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

[rockerkate69]

Robin....I just tried your "Eggnog Logs" recipe in this months CW....i think something is wrong....they didnt turn out like they were supposed to....can you help?

[Robin]

Hi Kate,
I'm not sure what yours turned out like, but I freaked out when I saw your post! (LOL) Can you explain what they turned out like?
I'll show you a close up of what they should look like.

www.cookie-exchange.com/images/eggnog_logs.JPG

I went and looked at the recipe in the magazine and I saw that CW did in fact slightly change the recipe I sent them! I do know for a fact that they test every recipe before they publish it.
I visited their test kitchen and they explained how the magazine is produced.

I wonder why they didn't just use mine, since it works perfectly? They added salt.

Here is the recipe I sent them. This recipe is from one of my attendees Debby Griffith, she first brought them to my party in 1994 and I love the cookies and have added them to my baking list.

Egg Nog Logs

1 Cup Butter
3/4 Cup Sugar
1 large egg
2 tsp vanilla
1 teaspoon rum flavoring
3 cups flour
1 tsp ground nutmeg
Vanilla frosting
3/4 C chopped pecans

Beat butter, cream sugar, then add egg and rum flavoring, mix well.
Add combined flour and nutmeg. Gradually add to wet ingredients.
Divide dough into 10 portions, roll into ropes 15 inches long.
Cut into 5 logs. Bake on ungreased sheet at 350 degrees, 10-12 minutes.
Cool. Dip ends into frosting, roll in nuts.

Frosting:
1/4 Cup butter
2 Cups powdered sugar
2 tablespoons milk
1 tsp vanilla

Try this recipe and see if it works better. I've honestly never had a problem with this cookie and I consider it very easy to make. It's one of those cookies that is always "first to go" off the plate.

[Debbart]

Does anyone have a really good Coconut Ball Cookie recipe? Something like a Mounds Bar.

[Cathie in PA]

Coconut Macaroons

1 pkg. (14oz) Bakers Angel Flake Coconut
1 can Eagle's Brand Condensed Milk (14oz)
2 teaspoon vanilla

Mix all of the above in a bowl. Drop from a tsp onto a
parchment paper lined baking sheet. Decorate with a half of a candied cherry on top. (Alternating red and green ones look nice)

Bake at 350 degrees for 10-12 minutes.

You can leave them right on the parchment and slide on to your table to cool. Make about 30 to 32 macaroons

[bonnieb]

Thanks for sharing the macaroon recipe. I found the same one in a holiday magazine but wondered if it was as good as the ones that called for the egg whites, etc. I loved that it was so simple. My husband loves macaroons. I am going to make this recipe for him for Christmas with an almond on top and some drizzled chocolate. He loves Almond Joy bars so I figured why not try this with the cookie.

[Bev1616]

Are you still wanting a Mounds Bar recipe? I have one! You make the coconut portion and freeze it, then dip them in melted chocolate. Delicious! Let me know if you are interested and I'll find the recipe!

Bev

[Marilyn]

Dec 3, 2008 10:22:02 GMT -5 @Bev1616 said:

Are you still wanting a Mounds Bar recipe? I have one! You make the coconut portion and freeze it, then dip them in melted chocolate. Delicious! Let me know if you are interested and I'll find the recipe!

Bev

I would love to get that recipe.

[zooliferus]

I was looking at the cookie exchange pictures and saw the White Chocolate Marshmallow Snowman. I believe the person who made these was Michelle Contarino. I would love to know how to make these. would someone please email the directions to me?

[niagaracub]

Would anyone happen to have an old recipe for a German Cut Out Cookie? I know it had karo syrup in it. It was the most delicious cookie I ever had. Through the years with all the moves, it has sadly been misplaced. Would love if someone has it and would share it with me. Thanks, George

[hanne]

Hi George , are you looking for Buttergebaeck?. I know a good one but it is not with Karo

Hanne

[cc2]

We had our first cookie exchange at work, then it got snowed out. We delivered the cookies to each cubicle at work along with the recipes. It was a fun time. I'll share each recipe here for you all, they were good for our first try.

Almond Cookies Jody Peterson
Cookie Exchange 2009
Easy.
Prep time 30 min. Bake time 10 min
1 batch = approx 3 dozen cookies


1 c butter
1 c sugar
1 c oil
4 t pure almond extract
1 t baking soda
4 ½ cups flour

Cream butter and sugar. Add oil and almond extract. Sift flour and baking soda and combine.
Form dough into balls and press lightly with thumb to flatten.
Bake at 350 degrees for 10 to 15 minutes until bottoms just slightly browned. Cool on newspaper or brown paper bag.

Easy.
Prep time 30 min. Bake time 10 min
1 batch = approx 3 dozen cookies

[cc2]

Recipe #2, Trish doesn't cook at all, her husband has to make the cookies. He was so funny, he had a million questions for us.

Anne’s Sugar Cookie Cookie Exchange 2009 Trish Ryder

1. Blend until softened
• 1 cup butter
• 1 cup Crisco – can use butter flavor if desire

2. Add and mix
• 1 cup powdered sugar
• 1 cup regular sugar

3. Add and mix
• 2 eggs
• 1 tsp vanilla

4. Add and mix- premix these ingredients in a separate bowl
• 1 tsp soda
• 1 tsp cream of tartar
• 4 cups flour

5. Roll out in balls or drop with spoon. Flatten slightly with Crisco and sugar
coated glass bottom.
Sprinkle with decorators sugars if desired.

6. Bake at 350° for 10 – 12 minutes until just turning brown on edges.

[cc2]

Recipe #3 is from Tracy, we let her do a nobake because they are very coveted around here, check below it for recipe #4:

Peanut Butter Granola Logs Tracy Grasso

1 c. chunky peanut butter
1/3 c. honey
1 c. raisins
2 c. granola
4 sqs. (1 oz. each) semi-sweet chocolate

Stir together peanut butter and honey in large bowl until smooth. Stir in raisins, then granola until smooth. Form 1 heaping tablespoons of mixture into log, 2 x 3/4 inches. Repeat with remaining mixture. Refrigerate 1 hour until firm. Melt chocolate in top of double boiler over simmering water, stirring frequently. Dip each end of log in melted chocolate. Place on waxed paper. Refrigerate until chocolate hardens, (approximately 15 minutes). Repeat with remaining logs. Each log approximately 118 calories...Enjoy!




Chocolate Chip Cookies Kim Nelson

3 eggs
3 sticks of margarine
1 cup + 2 tbsp sugar
1 cup + 2 tbsp brown sugar
1 ½ tsp soda
1 ½ tsp salt
1 ½ tsp vanilla
3 cups + 6 tbsp flour
1 bag chocolate chips

1. Beat butter, then throw in everything but flour and chips.
2. Add flour and chips. Bake at 350 degrees for approx 12 minutes (depends on oven).
3. Watch the first batch. You don’t want to overcook.

[cc2]

Many people here love fudge but don't want to make it, so they allowed it into the exchange, this is recipe #5:

Grandma Sylvia's Salt Butter Cookies Cookie Exchange 2009 Becky Deitenbeck
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon whiskey
1 cup (2 sticks) salted butter, room temperature
2/3 cup granulated sugar
2 1/4 cups all-purpose flour
1 ounce unsweetened chocolate
1/4 cup water
2 cups confectioners' sugar
Instructions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a small bowl, whisk together the egg yolks, vanilla and whiskey and set aside.

In a mixing bowl, cream the butter and sugar together until fluffy. Beat in the yolk mixture. Add the flour and beat until incorporated. Shape the dough into 3/4-inch balls and place 1 inch apart on the cookie sheet. Bake until lightly browned around the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.

When the cookies are cool, in a microwave-safe bowl or on the stovetop, heat the chocolate and water together, stirring occasionally, until completely smooth. Remove from heat. Stir in the confectioners' sugar until smooth.

Spread 1 teaspoon of filling on one cookie and top with another cookie, pressing them together. Repeat with remaining cookies. Let the filling set until hardened, about 20 minutes, before serving.

Fantasy Fudge Cookie Exchange Becky Deitenbeck

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

[cc2]

This is recipe #6, happens to be mine. It is a cookie I bake every year for a single co-worker. The first year I worked with him he was diagnosed with colon cancer, his family all lives in Detroit. I discovered his favorite cookie was this one, each year I make him a batch. It is also my husband's favorite cookie. Funny thing is, I don't enjoy making them, but I do> Recipe #7 is a fun one from Alex, a dear co-worker that I love:


Mexican Wedding Cookies Cookie Exchange 2009 Cindy Carnes
• 1 cup Butter Or Margarine (For These, I Always Use Butter At My House)
• ½ cups Powdered Sugar
• ¼ teaspoons Salt
• 1 teaspoon Vanilla
• 2-¼ cups Flour
• ¾ cups Ground Nuts (I Use Sliced Almonds Ground)
• Extra Powdered Sugar To Roll Cookies In
1. Preheat oven to 350 F. Combine first 4 ingredients in a bowl, cream together.
2. Add flour, gradually, with the mixer on low, until combined. Stir in nuts.
3. Shape into 1″ balls. Place 1″ apart on ungreased cookie sheet.
4. Bake at 350F for 8-10 minutes. While warm, roll in powdered sugar right out of the oven. Cool, roll in powdered sugar again.
Yield: 2 dozen

Reindeer Droppings Cookie Exchange 2009 Alex Jorgenson
1 package Oreo cookies
1 8oz package Cream Cheese
1 Package Almond Bark (Vanilla flavor)

Put first two ingredients into a food processor. (you can also add oreos to a freezer bag and crush then mix with cream cheese). Once thoroughly mixed form small balls and place on wax paper.
Melt Almond Bark in a small pan until smooth. Drizzle on to oreo balls to imitate snow. Once almond bark has been added you can put the reindeer droppings into the fridge to harden.